Say, so if you make this soup~ it can be used as a base for just about anything. (Provided you eat chicken. I’ll provide a veggie-style option below) You can use the entire soup, chunks and all, or just take some of the broth out, and freeze or use that separately.
Chicken legs are cheap. Whole chickens can be reasonably priced, when you want to make a lot of soup. Today I’ll describe a method for making Homemade Chicken Soup for 1-2 people. Small batch, easy recipe, quick serve. You know…for those times in our lives when we Need. Soup. Now.
you will need:
- 2-4 legs of chicken, or equivalent
- cooking oil, roughly 4-6 tablespoons worth
- 3-4 cloves of garlic
- fresh parsley, 1 bunch (or to taste)
- Cilantro is good in this soup!
- I also like snipping scallions into it
- fresh rosemary, 8 sprigs (or to taste)
- lots of salt
- lots of black pepper
- A sprig or 4 of fresh dill would be good
- 1/8 tsp cumin
- 1/2 Tbsp tumeric
- splash of Apple Cider Vinegar or Braggs
- Tapatio hot sauce (optional)
- 1 onion, or many scallions (use the white part, too)
- 2 large carrots
- 2 celery sticks
- 1 large parsnip
- 1 small tomato (optional)
- 3-4 big handfuls of hearty leafy greens like lacinato kale or something
- Tongs, kitchen scissors, 2-3 gallon pot, 1 gallon container (to boil water in),garlic press, etc.
- roughly 1 gallon (maybe more) of water for boiling
Heat a wide bottom deep pot on medium. Crush garlic. Leave aside. Add oil to hot pan. Brown 2 chicken legs, or whatever cut of chicken, bone-in. While browning, add salt, pepper, and powdered seasonings to chicken, and also a dash or 10 of Tapatio sauce& the ACV. Put a lid on it. Brown each side till chicken skin is golden brown. Turn halfway after every few minutes or so, and remove lid or turn down flame if it seems like it wants to burn. You want golden brown chicken skin.
Meanwhile, start the water to boil in a separate container.
Chop onions, then add to browning chicken in pot.
Now add about 1/2 of the amt of crushed garlic to the chicken and let it brown for 30 seconds.
Chop carrots, add to pot.
Chop& add celery into pot.
Parsnips could be good now, too.
Snip fresh herbs into pot.
Stir everything around a little to let it soften. Maybe let it sit there with the lid on for a minute. Add oil& play with the flame (or heat). You want everything to get a little bit of a light stir-fry, hardly cooked, moreso just flavored with oil, salt and herbs. You are essentially infusing the flavor at this point.
Now, when you feel happy with that process go on ahead and you add about 1/2 the amount of that boiling hot water, or at least to just cover the contents of the pot.
You may take some kitchen scissors and snip (julienne) a small tomato into the liquid, if you like.
Let this cook on medium, at a boil but not a rolling boil.
Meanwhile, rinse some garden kale or hearty greens like mild mustards or chard or the like. (you can also always set them to pre-soak in salt water right away when you start, and now at this point you will rinse them). Anyway take some clean fresh greens and use your scissors to snip them into the pot. I’d say maybe a full ounce of kale, 3 or 4 very large handfuls? A full head? hmmm…let’s say 10-12 leaves, or whatever looks pretty to you. You can skip the kale, of course, (or anything) but you’ll be missing out on all those extra nutrients if you do.
Put a lid on it for like, 5minutes. Let the greens shrink down.
Remove the lid& add remaining water till it looks to you like a pretty good ratio between liquid and chunks. How you like your soup, mane? Now you can add TONS of salt and fresh herbs to taste. I recommend a lot of parsley and black pepper. And fresh lemon juice. Add more fresh garlic now, too.
Let this cook on medium heat, at a pretty good boil, uncovered for 10 minutes.
Meanwhile, wash yo dishes Foo.
Now take some tongs and pull the chicken legs (or whatever) out of the pot. Let cool on a plate for 5-10mins while soup continues to roll at medium/low heat (uncovered).
When the chicken has cooled enough to handle, pull bite size pieces from it and toss them into the pot. You may notice that a lot of the chicken has fallen from the bone already. Cool 🙂 Oh, you at some point may want to take the skin off from the chicken and eat it, or feed it to your dog or something. I personally like the extra fat, but some people will find that notion just totally gross, man.
Now you have a pot full of yummy broth, chicken and vegetables a-goin. Let this go on for about 15-20mins on low heat/simmer.
Meanwhile, you can use the rest of your hot water to boil some noodles, if you want chicken noodle soup~
You can try some of my “spin-off” recipes. Stay tuned for those.
Here’s an idea for the Vegetable Version: You take all the ends from the vegetables that you’ve been chopping up for your homemade dishes throughout the week, and you save them in an air-tight container in the refrigerator. Then when the week is up, you boil them, and you make this soup. Same idea: Brown/just cover with water/boil/add rest of water/simmer. Easy peasy. Oh, and you might add peas to this as well!
*You can eat what you want of this soup, let it cool to room temp, and then freeze the rest in an airtight container, leaving an inch or so of leeway for the soup to expand/fill.
*I recommend leaving noodles separate from soup until serving.